Boil fingerlings and green beans until tender. Cut into bite-sized chunks. Cut onion, bell pepper & chiles into small pieces, and cook in a little more oil than you think you need until tender. Remove from pan. Add spices to hot pan and cook, minding it closely, until mustard seeds pop and the smell is outrageous. Return onion, pepper, potatoes and green beans to pan and toss to coat. Squeeze the lime over, add jalapenos to taste and serve.